Lynn V Ogden

Title: Lynn V Ogden: Innovator in Food Science

Introduction

Lynn V Ogden is a notable inventor based in Pleasanton, CA (US). She has made significant contributions to the field of food science, particularly in the development of innovative protein isolates. Her work focuses on creating alternatives to traditional food ingredients, enhancing both nutritional value and functionality.

Latest Patents

Lynn holds a patent for "Low-viscosity, high-NSI, heat-gelling soy isolates." This invention presents high NSI dry vegetable protein isolates that can effectively replace egg albumin and/or milk caseinates in various food recipes. The isolates are characterized by an NSI of at least 90 and are substantially free from vegetable protein hydrolyzates. They are capable of forming insoluble heat-set gels and have aqueous Brookfield viscosities significantly lower than those obtained from conventional undigested vegetable protein hydrolyzates. The extraction process utilizes relatively neutral pH conditions in the presence of sulfurous ions, allowing for the recovery of protein constituents without chemical or enzymatic hydrolysis. This innovative method results in unique isolate products that can directly replace casein or egg albumin in a wide variety of food recipes.

Career Highlights

Lynn is currently associated with A E Staley Manufacturing Company, where she continues to advance her research and development efforts. Her work has been instrumental in pushing the boundaries of food technology and improving the quality of plant-based ingredients.

Collaborations

Lynn collaborates with Frank T Orthoefer, a fellow professional in the field. Together, they work on projects that aim to innovate and enhance food products through scientific research.

Conclusion

Lynn V Ogden's contributions to food science through her innovative patent demonstrate her commitment to improving food formulations. Her work not only provides alternatives to traditional ingredients but also supports the growing demand for plant-based options in the food industry.